CHICKEN PAPRIKAS WITH DUMPLINGS
Mrs. Anna Horvath
This version of a Hungarian specialty was said to have been enjoyed by Eleanor Roosevelt.
1 small frying chicken, disjointed
1 onion, finely minced
2 tbsp. shortening
1 tsp. paprika
1/4 tsp. black pepper
1 c. water
1 c. sour cream
2 beaten egg yolks
Wash the chicken carefully and soak in water. SautÈ the onion in the shortening until soft but not brown; then add the paprika and pepper.
Place the drained and dried chicken pieces in the shortening, add the water, and steam slowly under a tight lid. When the chicken is cooked,
drain off most of the juice, put it in the top of a double boiler, and reduce it somewhat for gravy. Add some of this hot liquid to a mixture of the
sour cream and egg yolks so that it will not curdle when added to the gravy. Stir the sour cream mixture into the gravy well and keep it warm
while making the dumplings (see following recipe).